Posted 28 August 2025 - 05:24 AM
I've used a few including the complex and embedded in ERP (SAP) and the simple (I think was a bespoke system). There are a few bits I learned on the way.
The things to look for are:
- Customisability. You don't want to be paying a fortune for changes later. And you WILL realise later there's something you missed.
- Capturing the name of the person doing checks. This needs to be secure or at least as secure as paperwork, e.g. card scanner or password (that's obviously NOT shared and autologs out which is why card scan might be better as it's quicker).
- Logic. You need any trace logic to be accurate to usage. I'm going to die on this hill, there is NO WAY to automatically consume (backflush) ingredients or packaging without risking making an error with what really happens on the shop floor. The only exception would be silos and then "mixing" logic needs to be built in. Usage and trace needs to be recorded by the team. They WILL mess up doing this.
- To the above, realise that you WILL need to do regular stock takes and correct errors for the above. Ideally daily depending on the size of your operation.
- Again to the above; understand all of this. Don't rely on someone else to understand the system or what you might have on paper (e.g. a rock solid looking trace) is actually a load of crap.
- Ideally make sure it's all future proof and can "talk" to other devices. I.e. if you have a system to track performance, don't have this completely isolated from that as otherwise you will have short interval control meetings not discussing quality issues.
- Escalation functionality. This is really helpful for failed results or incidents.
- Security of devices. You don't want your team watching screening services (or worse, yes, I've been there) on your tablets or screens.
- Food safety of devices. Are they cleanable etc.
- Putting in a system like this is time hungry and needs cross functional involvement even if you're only looking at QFS records for now. Resource it appropriately and make sure you see lots of systems so you can genuinely choose the best.
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25 years in food. And it never gets easier.